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  • Cream Cheese Pie with Nut Crust

    1 vote
    Cream Cheese Pie with Nut Crust
    Prep: 15 min Cook: 45 min Servings: 1
    by Thea Ledendecker
    4 recipes
    >
    This is a gluten-free, lower-fat version of my mother-in-law's famous Cream Cheese Pie.

    Ingredients

    • Crust :
    • 1 cup almonds
    • 1 cup pecans
    • 1 tsp honey
    • 1/8 tsp salt
    • 1 tbsp margarine
    • 1 tsp olive oil
    • Filling:
    • 2 8 oz. packages of Neufchatel cream cheese
    • ½ cup white sugar
    • 3 eggs
    • 3 egg whites
    • 2 tsp vanilla
    • Topping:
    • 2 cups sour cream
    • 1 tbsp sugar

    Directions

    1. Crust: Blend everything except the olive oil in a food processor until it resembles a paste.
    2. If it looks too dry, gradually add the olive oil.
    3. Press into pie pan.
    4. Filling:Blend everything in food processor until mixture is smooth.
    5. Pour into pie crust.
    6. Bake at 350˚ for 40 minutes or until done (insert a toothpick in the middle-it should come out clean).
    7. Remove pie from oven. While the pie is cooling, use that 5 minutes to make the topping. Turn up the oven to 425˚.
    8. Topping: Stir sugar into sour cream.
    9. Spread the topping over the slightly cooled pie and put back in the oven for another 5 minutes.
    10. Remove from oven and chill for 5-24 hours.

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    Comments

    • John Spottiswood
      John Spottiswood
      This looks fantastic. Do you think it would taste ok with regular cream cheese or is Neufchatel a must?
      1 reply
      • Thea Ledendecker
        Thea Ledendecker
        Actually, the original recipe had regular cream cheese in it and 6 eggs. If you add the extra eggs, you might have to lower the cooking time a bit because the filling is thicker.

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